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Volcano Potatoes

Volcano Potatoes created by Nimz_

this comes from "molly's cookbook"

Ready In:
1hr 46mins
Serves:
Units:

ingredients

directions

  • peel the potatoes and then cut them into 4 pieces.
  • put the potatoes into a 2-quart saucepan. add enough cold water to cover them.
  • turn the heat under the water on high & bring the water to a boil. large bubbles on the surface will burst when it's boiling.
  • turn the heat down until the water simmers or bubbles slightly. put the lid on the saucepan and cook the potatoes for 20 minutes.
  • after 20 minutes, insert a fork into a potato piece. if it goes in easily, the potatoes are done.
  • place a colander into the sink. pour the potato water into the sink via colander.
  • put the potatoes back into the saucepan. use a electric mixer to beat the potatoes until they are smooth.
  • add all of the other ingrediants except the chees & paprika in with the potatoes, using the mixer to beat the potatoes until they are light and fluffy.
  • preheat the oven to 350 degrees. use paper towels tto grease the baking dish with shortning. spoon 6 mounds of mashed potatoes, each about 3-inches high, into a baking dish.
  • use a rubber spatula to shape the potatoes into volcanoes. use a spoon the make a crater in the top of each volcano.
  • fill each volcano with a tablespoon of grated cheese. sprinkle with paprika on top.
  • bake the volcano potatoes until the cheese melts and browns slightly.
  • remove the potatoes from the oven. use a metal spatula to loosen the potatoes carefully fromt he bottom of the baking dish. lift them directly onto 6 dinner plates.
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RECIPE MADE WITH LOVE BY

@Abe ray
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@Abe ray
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"this comes from "molly's cookbook""
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  1. Nimz_
    Volcano Potatoes Created by Nimz_
    Reply
  2. Nimz_
    What a fun way to serve mashed potatoes. I am probably not the best at making a Volcano but they tasted great. I used seasoned salt for the salt but other than that made as directed and they were great. Thanks so much for sharing.
    Reply
  3. Abe ray
    this comes from "molly's cookbook"
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